I have long been a fan of the breakfast bake because it’s an easy way to feed a crowd a hearty breakfast without going to a lot of trouble. But usually they’re in casserole form. (Not that I mind that tendency. Quite the contrary.) This breakfast bake, however, uses sheet pan meal technology to bring you all of your breakfast favorites at once – so you get cheesy hashbrowns, perfect eggs, and savory ham without having to prepare them separately.
1 (20 oz) package refrigerated hash brown potatoes
3 tablespoons unsalted butter, melted
1/4 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup cheddar cheese, grated
2 cups cooked ham, cubed
6 large eggs
3 tablespoons Parmesan, freshly grated
2 tablespoons fresh chives, finely chopped
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400°F and grease a baking sheet with nonstick spray.
Arrange hash browns in a single layer on baking sheet, then drizzle with melted butter and season with thyme, onion, garlic powder, salt and pepper, and toss to combine.
Top evenly with cheddar cheese and bake until edges begin to brown, 20-25 minutes.
Remove from oven and create 6 wells in the potatoes. Add an egg in each well, trying to keep yolks intact, and season with salt and pepper. Arrange ham evenly across baking sheet.
Return to oven and bake until eggs have set, 10-12 minutes.
Sprinkle with fresh chives, serve, and enjoy!